If you are craving a treat that perfectly balances sweet and savory with a golden, flaky crust, then let me introduce you to the magic of the Bolen Lilit: Indonesian Banana Roll Pastry Recipe. This delightful pastry wraps ripe bananas with luscious cheese or chocolate chips inside buttery Danish pastry, baked to perfection for a snack that’s comfort in every bite. Whether you want something for breakfast, dessert, or an anytime indulgence, this recipe is an absolute crowd-pleaser that’s simple to make yet impressively delicious.
Ingredients You’ll Need
Getting ready to make Bolen Lilit doesn’t require any exotic ingredients, just simple staples that contribute to its irresistible taste, texture, and golden appearance. Each component plays a key role in bringing this Indonesian favorite to life.
- 3 tbsp butter: Essential for sautéing the bananas to develop a caramelized flavor and adding richness.
- 10 bananas: Use firm, ripe bananas for natural sweetness and structure inside the pastry.
- Cheese or chocolate chips (to taste): Choose your preferred filling, each adding creamy or melty goodness that contrasts with the fruit.
- 2 egg yolks: Perfect for brushing on the pastry to give it that beautiful golden shine when baked.
- Danish pastry (enough to wrap 10 bananas): The star of the show, providing a flaky and buttery encasing that crisps up nicely in the oven.
How to Make Bolen Lilit: Indonesian Banana Roll Pastry Recipe
Step 1: Cook the Bananas to Perfection
Start by heating a pan and melting the butter over medium heat. Gently add the bananas and cook each side until they develop a light golden color, which brings out their natural sweetness and gives a subtle caramelized edge that’s simply irresistible. Then, remove them from the heat and let them cool completely before moving on to the next step.
Step 2: Prepare the Filling
Once the bananas have cooled, slice them carefully and stuff each one with your choice of either grated cheese or chocolate chips. This step is where you can add your personal touch—cheese adds a savory contrast, while chocolate chips provide a rich sweetness that melts beautifully as the pastry bakes.
Step 3: Prepare the Danish Pastry
Lightly dust your work surface and the Danish pastry with all-purpose flour. Flatten the dough gently and cut it into 6-7 elongated strips; these will be wrapped around each banana roll. This ensures your pastry is easy to handle and will seal the filling snugly inside.
Step 4: Wrap the Bananas
Carefully wrap each stuffed banana with the strips of Danish pastry, ensuring a complete seal. This wrapping is what makes Bolen Lilit so irresistible—the flaky layers hugging the soft, luscious banana and the filling, holding everything together for that perfect bite.
Step 5: Add the Finishing Touch
Brush each wrapped banana roll with beaten egg yolks to give the pastry a gorgeous golden shine once baked. For an extra pop of flavor and texture, sprinkle grated cheese or chocolate chips on top before popping them into the oven.
Step 6: Bake Until Golden
Place your prepared pastries in a preheated oven at 356°F (180°C) and bake for about 20 minutes. The result should be a crisp, golden crust encasing a warm, sweet, and melty center—the very essence of Bolen Lilit perfection!
Step 7: Enjoy
Serve these freshly baked delights warm, sharing the sheer joy of biting into the crispy, buttery crust followed by the soft, rich filling inside. You’ve just made a traditional treat that’s perfect anytime.
How to Serve Bolen Lilit: Indonesian Banana Roll Pastry Recipe
Garnishes
Simple garnishes can elevate the presentation of your Bolen Lilit. A light dusting of powdered sugar or a drizzle of melted chocolate can add an inviting sweetness and a touch of elegance. You can also sprinkle some toasted coconut flakes or chopped nuts for added texture and tropical flair.
Side Dishes
Bolen Lilit pairs beautifully with a cup of strong Indonesian coffee or tea, balancing the sweetness of the pastry with bold, warming flavors. For a more indulgent treat, serve it alongside a scoop of vanilla or coconut ice cream to complement the warm banana and melted cheese or chocolate.
Creative Ways to Present
Thinking outside the box? Slice the pastry rolls into bite-sized pinwheels for a party platter or serve each piece with a dollop of whipped cream and fresh fruit. Wrapping them in parchment paper tied with a ribbon makes for a charming gift or a delightful picnic treat, perfect for sharing your love of this classic Indonesian pastry.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover Bolen Lilit, no worries! Store any uneaten pastries in an airtight container at room temperature for up to two days. This keeps the pastry crisp and the filling fresh enough for enjoying later without losing that lovely texture.
Freezing
For longer storage, freeze your wrapped but unbaked banana rolls on a baking sheet in a single layer. Once solid, transfer them to a freezer-safe bag or container. This way, you can bake fresh Bolen Lilit anytime by simply thawing and baking as directed, retaining all their flaky goodness.
Reheating
To reheat, warm the pastries in a preheated oven at 350°F (175°C) for about 5-7 minutes or until heated through and crispy again. Avoid microwaving, which can make the pastry soggy. A quick oven reheat brings back that fresh-baked texture and warm, gooey filling perfectly.
FAQs
Can I use other types of bananas for this recipe?
Absolutely! While firmer bananas work best to hold their shape during cooking, plantains or slightly underripe bananas can also be great alternatives if you prefer a less sweet, more starchy filling.
Is it possible to make Bolen Lilit without Danish pastry?
Danish pastry is ideal for its buttery, flaky texture, but if unavailable, you can try puff pastry as a substitute. It won’t be exactly the same, but it will still provide a deliciously flaky exterior that works well with the filling.
Can I prepare Bolen Lilit in advance?
You can assemble the rolls and keep them refrigerated for a few hours before baking. For best texture, it’s recommended to bake shortly after preparation, but storing them wrapped and chilled works fine if you need to save time.
What if I don’t like cheese or chocolate chips?
Feel free to get creative with fillings: sweet coconut flakes, peanut butter, or even a sprinkle of cinnamon sugar can add an exciting twist. This recipe is flexible and welcomes your favorite flavors!
How do I know when Bolen Lilit is fully baked?
Look for a deep golden color on the pastry and a firm but decidedly flaky texture. The filling should be warm and melty, and the banana should have softened without being mushy. Typically, 20 minutes at 356°F (180°C) does the trick perfectly.
Final Thoughts
Making Bolen Lilit: Indonesian Banana Roll Pastry Recipe at home is like opening a little box of joy with every bite. Its simple ingredients combined with easy steps create a dish that feels both special and comforting. I encourage you to give this recipe a try—you might just discover your new favorite way to enjoy bananas wrapped in crispy, buttery pastry. Trust me, every forkful is worth it!
Print
Bolen Lilit: Indonesian Banana Roll Pastry Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Description
Bolen Lilit is a delightful Indonesian pastry featuring ripe bananas wrapped in flaky Danish pastry, filled with either cheese or chocolate chips. This treat combines the rich buttery flavor of cooked bananas with creamy cheese or sweet chocolate, baked to golden perfection. Perfect as a snack or dessert, these banana rolls offer a delicious balance of soft fruit and crisp pastry.
Ingredients
Butter
- 3 tbsp butter
Fruit
- 10 ripe bananas
Fillings
- Cheese (grated, to taste) or chocolate chips (to taste)
Pastry
- Danish pastry (enough to wrap 10 bananas)
Egg Wash
- 2 egg yolks
Others
- All-purpose flour (for dusting)
Instructions
- Prepare the bananas: Heat a pan over medium heat and melt the butter. Add the bananas and cook them, turning occasionally, until both sides are lightly browned. Remove from heat and allow the bananas to cool completely.
- Slice and fill: Once the bananas have cooled, slice them lengthwise or into manageable pieces and stuff each with grated cheese or chocolate chips, depending on your preference. Repeat this process for all bananas.
- Prepare the pastry: Lightly sprinkle all-purpose flour on your work surface and place the Danish pastry on it. Flatten the pastry slightly and cut it into 6 to 7 elongated strips, ensuring they are large enough to wrap around each banana piece.
- Wrap the bananas: Carefully wrap each filled banana with a strip of Danish pastry, ensuring the banana is completely covered by the dough to seal in the filling.
- Egg wash and topping: Brush the wrapped bananas thoroughly with egg yolks to give them a golden, glossy finish when baked. Then, sprinkle additional grated cheese or chocolate chips on top as a garnish and flavor enhancer.
- Bake: Preheat your oven to 356°F (180°C). Place the wrapped bananas on a baking sheet lined with parchment paper and bake for 20 minutes, or until the pastry is golden brown and cooked through.
- Serve: Remove from the oven and let the Bolen Lilit cool slightly before serving. Enjoy this warm, flavorful Indonesian banana roll pastry as a delightful snack or dessert.
Notes
- Choose ripe but firm bananas to avoid overly soft rolls.
- You can use either cheese or chocolate chips, or a combination of both for variety.
- Ensure the Danish pastry is well wrapped and sealed to prevent the filling from leaking during baking.
- For a richer flavor, you can brush with melted butter before serving.
- Store leftovers in an airtight container and reheat gently before serving.
